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![trout meuniere amandine, rainbow trout with brown butter and almonds](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNDA4IiB2aWV3Qm94PSIwIDAgNTg1IDQwOCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![trout meuniere amandine, rainbow trout with brown butter and almonds](https://foodlovi.com/wp-content/uploads/2023/04/Trout-with-almonds-585x408.jpg)
Ingredients
- 4 small rainbow trout, cleaned
- 50g/2oz low-fat spread
- 25g/1oz flaked almonds
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon freshly squeezed lemon juice
- salt and freshly ground black pepper
- 450g/1lb potatoes, boiled, to serve
Instructions
- Rinse the trout and pat dry with kitchen paper. Remove the heads
if preferred. - Melt 25g/1oz of the low-fat spread in a large frying pan, and fry the
fish for 5 minutes on each side until golden brown and cooked through.
Transfer to serving plates and keep warm. - Melt the remaining low-fat spread in the juices in the pan. Add the
almonds and fry until golden brown. Throw in the parsley, a little salt
and pepper and the lemon juice. Spoon the sauce over the trout, and
serve immediately with the potatoes.